This Creamy Garlic Mushroom Chicken is an absolute dream and couldn’t be easier to whip up for dinner! It comes together in around 30mins. Plus, is there any better combo than cream, chicken, garlic and mushrooms?!
 As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
Preparing the Chicken
For this recipe we’re going to be using boneless skinless chicken breast. To prepare the chicken, I recommend slicing each breast horizontally through the centre to create 4 even-sized breasts. This will not only allow the chicken to cook faster, but also more evenly too.
Dredging through Flour
For this recipe I like to give the chicken a light coating in flour before it hits the pan. This will not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Seasoning the Chicken
You’ll want to season the flour with more seasoning than you usually would coat the chicken in, just because not all of the flour attaches. For this recipe we’re keeping things simple and using salt & black pepper, alongside garlic powder to kick off the garlic theme.
Process shots: lay chicken on chopping board (photo 1), slice through the centre (photo 2), add to seasoned flour (photo 3), coat then shake off excess (photo 4).
Cooking the Chicken
To cook the chicken, we’re going to pan-fry it. Mainly for speed, but also so we can get a nice crust on the chicken. It also means everything is then cooked in the same pan, which is handy!
I like frying in butter and oil. The butter adds gorgeous flavour to the chicken whilst the olive oil helps prevent the butter from burning/drying out.
Process shots: add chicken to oil & butter in pan (photo 1), fry both sides until golden & just about cooked in the centre (photo 2).
Creamy Garlic Mushroom Sauce
Okay, chicken done and dusted, let’s talk sauce.
What kind of Mushrooms to use?
I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.
Using Heavy/Double Cream
You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin. Plus this is a slightly indulgent dinner, so the rich flavour of the cream works perfectly 😋
Using Lemon Juice
Speaking of richness, you don’t want a sauce that’s so rich it’s sickly. As such, I do a combo of half cream and half chicken stock (this also adds more flavour). I also like to add a very gentle squeeze of lemon juice towards the end. The lemon juice helps cut through the richness without altering the flavour too much. This is optional, but in all cases, only 1/2-1tsp is needed.
Process shots: remove chicken and melt butter (photo 1), add mushrooms (photo 2), fry then fry garlic (photo 3), add cream, stock, chives and parsley (photo 4), simmer then add parmesan, lemon juice and s&p (photo 5), add chicken back in (photo 6).
Creamy Garlic Mushroom Chicken FAQ
Do I have to dredge the chicken in flour?
Strictly speaking no, you could just coat the chicken with the seasoning. In which case you’ll want to halve the amount of seasoning.
How garlicky is this recipe?
This recipe only has 2 cloves of garlic, however the chicken is also seasoned in garlic powder and the sauce has chives in it too. So all in all, I think it’s enough to keep the garlic fiends among us happy without it being completely overbearing!
Can I use different mushrooms?
You can, just make sure they’re thinly sliced and on the smaller side (i.e. not portobello or large flat mushrooms).
Serving Creamy Mushroom Garlic Chicken
Here I’ve served with Mashed Potatoes and Garlic Green Beans (if you’re feeling EXTRA garlicky!). Rice makes a good sub for mashed potatoes, and Broccolini makes a good sub for green beans.
Alrighty, let’s tuck into the full recipe for this creamy garlic mushroom chicken shall we?!
How to make Creamy Garlic Mushroom Chicken (Full Recipe & Video)
Creamy Garlic Mushroom Chicken
Equipment:
- Large Deep Pan & Tongs
- Large Shallow Dish (for dredging chicken)
- Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Fine Cheese Grater (for parmesan)
Ingredients (check list):
Chicken
- 2x 9oz/250g Chicken Breasts, brought close to room temp
- 1/4 cup / 40g Flour (see notes)
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp EACH: Olive Oil, Butter (preferably unsalted)
Sauce
- 9oz / 250g Baby Button Mushrooms, sliced fairly thin
- 3/4 cup / 180ml Heavy/Double Cream, at room temp
- 3/4 cup / 180ml Chicken Stock
- 1oz / 1/3cup / 30g freshly grated Parmesan
- 2 large cloves of Garlic, finely diced
- 1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
- 1 tbsp finely diced Fresh Chives
- 1 tbsp Butter, preferably unsalted (can sub oil, this is to fry the mushrooms)
- 1/2 - 1 tsp Lemon Juice (see notes)
- Salt & Pepper, to taste
Instructions:
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
- In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.
- Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.
- Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.
- Stir in parmesan, then add a very gentle squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or so to thicken a little more if you need to.
- Add chicken back in and baste in the sauce. Serve up and enjoy!
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
After another garlic chicken recipe? Check out my Garlic Butter Chicken!
For more similar recipes check out these beauties:
Chicken Breast Dinners
- Creamy Bacon Chicken
- Honey Garlic Chicken
- Creamy Tarragon Chicken
- Roasted Red Pepper Chicken
- Chicken Piccata
- Creamy Tomato Chicken
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35 Comments
JP Peterson
July 10, 2023 at 1:40 amI made this for two hungry daughters, both mushroom lovers. I had to use larger mushrooms – fine, but this definitely requires a very large pan and generates a lot of mushroom jus if too many. One other trick – added a bunch of fresh basil from the garden for punch. Served with basmati (slightly dry to absorb the sauce), added a wee bit of white wine at the end of garlic frying, plus some balsamic/maple syrup carrots.
The results were amazing – everyone cleaned their plate – 5 stars!
Chris Collins
July 10, 2023 at 3:07 pmSo great to hear this went down well! Thanks so much for popping back for a review 🙂 C.
Lee
June 17, 2023 at 11:33 amJust wonderful , our new favourite
Chris Collins
June 17, 2023 at 2:27 pmThanks Lee! 🙂 C.
Sonja Deibel
June 1, 2023 at 1:03 ammy sauce never did thicken up. Any tips, please?
Chris Collins
June 1, 2023 at 10:18 amAs long as you’re using heavy/double cream it definitely will thicken. Just keep simmering/stirring away 🙂 C.
Dee
April 25, 2023 at 5:36 pmOne of the nicest chicken dishes I have ever cooked. Both my husband and I almost licked our plates.
Trying the sauce this week with pan fried pork chops
sylvia
April 1, 2023 at 11:39 pmI’m wondering if I could add in fresh spinach leaves?
Chris Collins
April 2, 2023 at 10:32 amI don’t see why not!
LorraineB
March 24, 2023 at 1:56 pmI have just made this recipe and it smells amazing. My only concern is that in the ingredients you did not list the Parmesan cheese, which caught me off guard I am too a home cook and I am so disappointed when ingredients are left of the contents and I am scrambling at the last minute. PS… are used skinless boneless chicken thighs and tarragon instead of the chives and parsley; still an amazing recipe.
Chris Collins
March 24, 2023 at 2:01 pmHi Lorraine, glad this went down well! Tarragon is such a great herb in this recipe. Parmesan is definitely mentioned in the ingredients. Under ‘Sauce’ and in between chicken stock and garlic you’ll see ‘1oz / 1/3cup / 30g freshly grated Parmesan’. Hope this helps for next time 🙂 C.
Rachel
March 4, 2023 at 4:05 pmI just made this for a dinner party tonight and it is absolutely epic. Thank you!!
Chris Collins
March 5, 2023 at 10:48 amAh that’s great to hear! Thanks so much for popping back for a review 🙂 C.
Nancy
February 28, 2023 at 8:24 pmExcellent and recommend it to my son. Easy to make and so delicious.
Chris Collins
March 1, 2023 at 10:37 amThanks Nancy! 🙂 C.
Emily
February 21, 2023 at 6:55 pmSecond time making this! Big hit with the family. Thanks!
Chris Collins
February 22, 2023 at 11:54 amSo great to hear, Emily! Thanks so much for the review 🙂 C.
Andrea Charles
February 9, 2023 at 10:16 pmCould extra virgin olive oil be used with the unsalted butter? I don’t have plain olive oil
Chris Collins
February 9, 2023 at 10:30 pmHi Andrea, I’m sure that’ll work just fine 🙂 C.
Jen
January 14, 2023 at 6:06 pmMade this tonight for dinner and it was bloody lush! Such a nice change to a boring chicken breast! Went down well with the family! I also added corn on the cob as well as the green beans! Thank you
Chris Collins
January 15, 2023 at 9:56 amSo happy to hear this went down well, Jen! Thanks so much for the review 🙂 C.
Elizabeth
December 27, 2022 at 12:51 amLoved this recipe! Made it with chicken broth and used pasta. Next time I will go over the measurements to make more of the sauce and go with mashed potatoes instead. So delicious! Found you from Facebook reels. Thank you!!!
Chris Collins
December 28, 2022 at 2:06 amSo great to hear this went down well, Elizabeth! Thanks for popping back for a review 🙂 C.
Jessica Ayala
December 19, 2022 at 1:28 amThis was easy and delicious! Probably the best sauce I’ve ever made.
Chris Collins
December 19, 2022 at 11:42 amSo great to hear, Jessica! Thanks for the review 🙂 C.
Sandy
December 5, 2022 at 5:36 pmThis was a fabulous dinner. Great tasting and enjoyed by all.
Chris Collins
December 6, 2022 at 9:12 amGreat to hear, Sandy!
Cindy
November 29, 2022 at 7:06 pmWould this work OK with thighs? It sound so delicious!
Chris Collins
November 30, 2022 at 10:57 amThighs would definitely work, Cindy! You just won’t need to slice them in half (you could certainly pound to even thickness though). Enjoy 🙂 C.
Dave Hill
November 19, 2022 at 6:45 pmAs a very novice chef I’ve just done this for my wife’s birthday and our anniversary meal. Couldn’t have gone better. Easy step by step instructions and it came out amazing. I’ll definitely try some of the others on your website.
Chris Collins
November 20, 2022 at 2:58 pmSo happy to hear it went down well! Thanks for the review, Dave 🙂 C.
Sandra Dunn
May 8, 2023 at 4:16 pmHi Chris
Can’t wait to cook this. Only issue I have is I don’t eat cheese at all. Is there anything else I can use. Thank you
Chris Collins
May 9, 2023 at 10:17 amHey Sandra! I’d probably leave out the parmesan and add in 1 tsp Dijon mustard, just to add a bit more complexity of flavour. C.
Lewen
October 21, 2022 at 9:49 amThis Creamy Garlic Mushroom Chicken was so good, everyone was looking for seconds.
A well written, easy to follow recipe.
I know I probably shouldn’t have but I added some bacon and, for me, that made it just that bit nicer (I left out the added salt).
Chris Collins
October 21, 2022 at 10:31 amThe bacon addition sounds amazing! Thanks for the review, Lewen! 🙂 C.